Here is the recipe for the marinade for the kabobs. It changes a bit based on what is in the fields, but the method is the same.
INGREDIENTS:
6 cloves garlic, peeled or not as you choose ½ bunch flat leaf parsley ½ bunch of basil ½ bunch cilantro 6-8 sprigs of thyme, leaves stripped 3 large lemons, juiced Salt and pepper to taste 1 liter bottle olive oilMETHOD:
Stuff everything but the oil into the blender.
Start on low, and start to grind the ingredients, taking it up to puree. If the machine balks, add enough olive oil to get the whole mass moving.
Puree the herbs, and then stream in the oil to fill the blender.
Let the blender run to thoroughly emulsify the ingredients, 30 seconds or more.
The marinade is ready for use.
Chef’s Notes:
This is adaptable to whatever you have on hand, pretty much. If you are using rosemary and or sage, go lighter with these as they are very strong. This marinade works well for tofu also. I have used it on firm and pressed tofu both with good results. If you marinate the tofu over night the flavor will really sink in, and the oil will soak in enough so the tofu can be grilled without too much worry of having it stick to the grill or disintegrating.
Source: Chef Andrew E Cohen
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